Firecracker Enchilada Casserole

Name: Firecracker Enchilada Casserole
Ingredients: 2 lb. ground beef; 1 large onion, chopped; 2 Tbsp. chili powder; 1 tsp. salt; 1 (15 oz.) can Ranch Style beans, drained or pinto beans; 1 (10 oz.) can Ro-Tel tomatoes; 6 to 8 corn tortillas, torn into pieces (use more if necessary); 1 1/2 c. grated Monterey Jack cheese; 1 1/2 c. grated Cheddar cheese; 1 can mushroom or celery soup

10 ingredients

12 steps

Ingredients

2 lb. ground beef
1 large onion, chopped
2 Tbsp. chili powder
1 tsp. salt
1 (15 oz.) can Ranch Style beans, drained or pinto beans
1 (10 oz.) can Ro-Tel tomatoes
6 to 8 corn tortillas, torn into pieces (use more if necessary)
1 1/2 c. grated Monterey Jack cheese
1 1/2 c. grated Cheddar cheese
1 can mushroom or celery soup

Directions

1

Brown beef with chopped onion.
2

Pour off excess grease.
3

Add chili powder and salt.
4

Stir well.
5

Simmer on low heat for 10 minutes.
6

Spoon into 9 x 13 x 2-inch casserole.
7

Layer beans, cheese and tortillas over meat.
8

Pour tomato liquid over cheeses. Chop tomatoes and chilies; spread over cheese.
9

Spoon soup evenly over top.
10

Cover and refrigerate overnight.
11

Following day, bake, uncovered, for one hour at 350°.
12

Serves 12.